To celebrate National Burger Day today, Mindful Chef, the UK’s number one healthy recipe box delivery service, has teamed up with like-minded Hally’s, a Californian-inspired restaurant located in Parsons Green, to create the ultimate plant-based burger.

This Asian style “Inside out tofu burger” has a unique mindful twist. Featuring a gluten-free protein-rich tofu bun and packed with a variety of sustainably sourced, nutritious ingredients, this delicious burger has multiple health benefits

Myles Hopper, co-founder of Mindful Chef comments: “We’re really excited to be collaborating with Hally’s to create a vegan, mindful burger! The Inside Out Tofu Burger is full of health-boosting ingredients. The filling features a flavour-packed edamame bean patty, loaded with powerful antioxidants from matcha tea, as well as fresh ginger to help aid digestion. The patty is topped with kimchi, fermented cabbage and layered with pickled cucumber ribbons and radish slices. Finished with a drizzle of delicious sweet chilli sauce, guaranteed to give the metabolism a boost.”

Full of flavour, the Mindful Chef “inside out tofu burger” will be available at Hally’s today. Call 020 3302 7408 to make a reservation.

RECIPE

TOFU BUN

300g tofu (soya)

1 tbsp tamari (soya)

2 tsp chilli paste

1 tsp maple syrup

2 tsp sesame oil (sesame)

2 tsp white sesame seeds (sesame)

EDAMAME & MATCHA PATTY

100g fresh edamame beans (soya)

1/4 tsp matcha powder

3 tbsp chickpea flour

2 spring onions

2cm fresh ginger

1 garlic clove

1/2 tbsp sweet miso paste (soya)

1 tbsp sesame oil (sesame)

1 portobello mushroom

100g kimchi

50g carrot

½ cucumber

2 tsp apple cider vinegar (sulphites)

2 radishes

1 tsp black sesame seeds (sesame)

SWEET CHILLI SAUCE

1 tbsp chilli sauce

2 tsp sesame oil (sesame)

1 tsp tamari (soya)

1 tsp maple syrup

METHOD

Cut the block of tofu in half horizontally to form two slices and cut a circular piece of tofu from each. In a bowl, mix the chilli sauce, tamari and maple syrup. Place the tofu in the marinade, coat with the sauce and leave while you prepare the edamame patty.

Finely chop or grate the garlic and ginger. Thinly slice the spring onions. In a bowl, mash the edamame beans with a potato masher until roughly mashed.

Heat a frying pan on a medium heat with 1 tsp of the sesame oil, add the ginger, garlic and spring onion and cook for 3 mins until softened. Place this mix into a large bowl, then add the mashed edamame beans, matcha powder, chickpea flour and sweet white miso paste. Form the mix into a burger shape around 2cm thick.

Heat the same frying pan with 2 tsp sesame oil on a medium heat and cook the burgers for 3-4 mins each side until golden brown. At the same time, in the same pan, cook the portobello mushroom for 2-3 mins each side until softened.

Heat a separate frying pan on a medium heat with 2 tsp sesame oil and cook the tofu for 5 mins each side, until turning golden. Brush with the remaining marinade and sprinkle over most of white sesame seeds.

Peel the cucumber into long thin ribbons and place in a bowl with vinegar. After 10 mins, remove from the vinegar.

Julienne or spiralize the carrot and mix with the kimchi.

Thinly slice the radishes.

Mix the ingredients together for the sweet chilli sauce.

Assemble the burger - place a slice of tofu as the bun base, then place the portobello mushroom on top, then the edamame patty, then the kimchi carrot, then layer over the pickled cucumber and sliced radishes. Drizzle over the sweet chilli sauce and sprinkle over the black sesame seeds. Top with the tofu bun and the remaining white sesame seeds.

ABOUT HALLY’S

Hally's was opened in June 2013 by Anna Halliday who wanted to bring simple, innovative food to Parson's Green in a laid-back environment. Inspired by a road trip in California, Anna realised that the Golden State had got it right: keep ingredients fresh and well sourced, be bold with flavours and add some sunshine! From modest delis in Venice Beach to the haute cuisine of Napa Valley, Anna realised that California offers something amazing and which isn't seen enough in the UK. Anna left her Advertising job behind her and decided to set up the restaurant.

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Launched in September 2011, British Interior Design magazine Heart Home is a quarterly publication celebrating all that is unique and good about interior decor and lifestyle. Championing independent British Designers and inspiring readers to create their own great British Homes.

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